Banana Bread Muffins


1.) The ingredients list for these is a bit more lengthy than my usual recipes, but well worth it.


2.) Mash your bananas well, then mix in your wet ingredients as well as your cinnamon.


3.) Add in your dry ingredients, then stir in your chocolate chips.


4.) Spray your muffin tins with some non-stick oil, or rub the inside of the tins with coconut oil/butter to prevent sticking. Fill each tin 3/4 of the way full. Sprinkle on a pinch of coconut sugar if you like.


5.) Bake your muffins for 20-23 minutes on 350 degrees. Once the muffins are golden brown, and a toothpick comes out clean, remove them from the oven and let them cool.


6.) Enjoy!

Banana Bread Muffins (Total Time: 35 minutes, Prep Time: 15 minutes, Makes: 12 Muffins)

I am never not in the mood for bananas, peanut butter, and chocolate. Thankfully, these babies satisfy all my cravings! These muffins are gluten and dairy free, and somehow manage to stay moist, and not a crumbly mess. (Not sure how I pulled this off because I lack knowledge in the “food science” department.) Anyways, to my surprise they turned out pretty light and fluffy! The peanut butter flavor is fairly subtle in these, but still noticeable to give it that nutty flavor. If you prefer a different type of nut butter, that can easily be substituted in. In addition, other add-ins such as dried fruit or nuts can easily be stirred in with the chocolate chips.


2 eggs

2 bananas

1/4 cup honey

1 tsp vanilla (optional)

1/2 cup peanut butter

1 tsp cinnamon

Heaping 1/2 tsp baking soda

Heaping 1/2 tsp baking powder

1/2 tsp salt

1 cup almond flour

3/4 cup oat flour (If you don’t have oat flour just grind up oats in a food processor until they are a really fine floury texture.)

1/2 cup dark chocolate chips

Some coconut sugar for sprinkling on top (optional)



1.) Start by mashing your bananas with a masher or a fork. Mash them well, until all the large chunks are gone. Turn your oven on to 350.

2.) Stir in the rest of your wet ingredients (First 6 ingredients), as well as your cinnamon.

3.) Stir in your dry ingredients until your mixture is well combined. Then mix in your chocolate chips.

4.) Spray your muffin tins with nonstick oil, or rub coconut oil/butter on the inside of the tins to prevent your muffins from sticking. Next, fill each muffin tin 3/4 the way full with your batter.

5.) Sprinkle on a small pinch of coconut sugar on top of the muffin batter in the tins.

6.) Bake your muffins in the oven for 20-23 minutes, until the muffins are nicely golden brown and a toothpick comes out clean when inserted. Remove your muffins and allow them to cool for about 10 minutes. Take your muffins out of the tins and enjoy!


One Comment Add yours

  1. It’s tricky eating gluten free but after a few weeks you can certainly get used to such a life style.

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